Pumpkin Cheesecake with Brown Butter Caramel Sauce

Heat oven to 325°F.

Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of 9-inch springform pan.

Beat cream cheese and 1 cup of the remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 1 hr. 5 min. to 1 hr. 10 min. or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.

Melt remaining butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.

Beat remaining whipping cream with remaining granulated sugar and vanilla in small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.